Diffusion Stone for Carbing

[FenoMeno]

[QUOTEmUsuallydontn Big thing to remember with these is the wetting pressure. Mine is 4 so if I want 11psi I need to start at 4psi and stop at 15 to get my desired level. Then when the beer is carbed I switch to the normal post and put it back at 11psi.
[/QUOTE]

I can't find much info on "wetting pressure" , can you please explain?

Update: Just found this info...
"Before carbonating your first batch, you need to know the “wetting pressure” of your carbonation stone. This is the amount of pressure required for CO2 to push through the pores of the stone and begin making tiny bubbles. Each stone will have a different wetting pressure. To determine your wetting pressure, attach CO2 to the stone and put it in a bucket of water or sanitizer. Set it in sideways, as that is the orientation it will be in when carbonating your beer. Turn the pressure up slowly until a nice curtain of bubbles rises. Record that pressure. That is your wetting pressure. It is usually somewhere between 2-8 psi.

There is also hydrostatic pressure exerted on the stone by the beer in the tank. Every 28 inches of liquid exert 1 pound of pressure on the stone. So, measure from your carbonation stone to the liquid level on your sight glass to get the hydrostatic pressure."

 

[bwible]

No, not really. The diffusion stone "breaks" the bubbles into tiny bubbles

 

[bwible]

Anyway somebody gave me one of these kegs recently with the gas post in the lid with a diffusion stone. I gather most people use them for cold brew coffee. I don’t plan on doing that so I was looking for other info how people might use them and happened on this old thread.

 

[bwible]

You use a force carving method that takes 3 weeks? Dang man. I set my psi to 30 for 24 hours, then reduce to serving pressure for 48 hours and it's perfect after those 3 days.

That works ok unless your keg lid is not sealed or you have a leak. Then your co2 tank is empty in a couple hours. I had it happen too many times,

 

[FogHTX]

I find diffusion stone make a huge difference for serving on beer gas. It's the secret to getting the really creamy mouth feel and huge cascade effect. I use these which is also what I use with O2 to oxygenate my wort at pitch time. https://www.amazon.com/FERRODAY-Dif...948-94a1-243077d85590&pd_rd_i=B091C5Y6L9&th=1